Jane Bond BBQ is proud to share our partnership with Club House for Chefs seasonings as the recipe of the month! This week Chef Jenny B is utilizing the Caribbean Jerk Seasoning and cooking up Jerk'd coconut prawns on a bed of slaw, topped with that sweet and delicious blackened peaches 'n' cream corn aioli. Say it with me now eh-ol-eeeeee, mmmmm. You can order up this appy as NOW until September 30 for just $12!
Is your mouth watering yet? Wanting to know how YOU can get more of these tasty prawns after September ends and they’re gone from Jane Bond BBQ?!
Check out the recipe below to create 4 servings of the jerk’d coconut prawns, using the Caribbean Jerk Seasoning, right at home.
Jerk'd Coconut Prawns - Prawns 16 pieces
Flour - 1/4 cup
Corn flour - 1/4 cup
Club House Caribbean Jerk Seasoning - 2.5 tsp
Shredded coconut - 1/2 cup
Brown sugar - 1/8 cup
Egg - 1 each
Milk - 1/2 cup
Frying oil - 1 cup
Blackened Peaches N Corn Aioli:
Mayo - 1/2 cup
Canned peaches with juice - 3/4 cup
Canned peaches with juice - 1/2 cup
Brown sugar - 1/2 cup
Onion soup powder - 1 1/2 tbsp
Club House Garlic Powder - 1 1/2 tbsp
Club House Sea Salt, French Mediterranean - 1/2 tbsp
Club House Pepper, Black Ground - 1/2 tbsp